Peking duck 1
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Peking duck 1
  Duck  
Last updated 6/12/2012 12:50:12 AM. Recipe ID 11682. Report a problem with this recipe.
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      Title: Peking duck 1
 Categories: Main dish, Meats, Oriental
      Yield: 4 Servings
 
      7 lb LONG ISLAND DUCK
      5 c  HOT WATER
      3 tb MALTOSE
      1 tb VINEGAR
      1 tb SHERRY
      1 tb SESAME OIL
      1 tb SUGAR
      1 tb SOY SAUCE
      5 tb HOISIN SAUCE
     12 ea CHINESE PANCAKES, STEAMED
      1 x  JUST BEFORE SERVING
    1/4 lb SCALLIONS, CUT INTO 24 PIECE
      2 ea CUCUMBERS, PEELED, HALVED,
      1 x  AND JULIENNED
 
       1. Clean a fresh duck and pump it full of air through the neck to
       separate the skin from the meat. (At home, a bicycle pump may be
       used.) Pour boiling water over the duck three times. Carefully
       dry duck, slit stomach, and remove innards.
       2. Prepare marinade of hot water, maltose, and vinegar. Rub
       outside of duck all over with the mixture.
       3. Hang the duck by its neck at room tempera- ture, about 65
       degrees, for at least 12 hours.
       4. The next day, pre-heat oven to 400 degrees F. Place duck in
       pan and cook for 10 minutes. Turn heat to 450 degrees F and cook
       for additional 30 minutes or until the meat is tender and the
       skin is crispy.
       5. To carve the duck, place it breast side up and cut downwards
       towards the head. Slice thinly. Use only the outer slices-those
       which have skin. Slice both breasts. Slice the legs, cutting from
       the joint to the end of the leg. Discard remaining meat (without
       skin) or use for another dish. (See part 2 for more)
 




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Recipe ID 11682 (Apr 03, 2005)

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